Green pea and Zephyr™ macaron

Recipe

Created by

Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Macaron shell mix

ingredients	preparation
1000g TPT (50% icing sugar, 50% powdered almonds) 170g fresh egg whites 500g sugar 180g water 170g egg white 15g green colourant powder	Mix the TPT with unbeaten fresh egg whites. Separately, boil the sugar with the water until reaching 117ºC. Add the colouring and pour over the beaten egg whites to create an Italian meringue. Fold the mixtures together and pipe rounds on baking sheets. Leave to dry approximately 10-15 minutes and bake at 160ºC.

Green pea and Zephyr™ white chocolate couverture ganache

ingredients	preparation
250g liquified green pea juice 30g freeze-dried green pea powder 25g dextrose 400g CHW-N34ZEPH 6g gelatin leaves 50g fresh butter	Mix the liquefied green pea juice with the pea powder, dissolve the dextrose and cool to about 30ºC. In intervals, add to the white chocolate couverture melted to about 45ºC. Incorporate the gelatine and finally emulsify the butter when the mixture has reached about 40/50ºC. Set aside.

Green pea jelly

ingredients	preparation
250g liquified green pea juice 20g dextrose 20g sugar 1g salt 5g gellan gum 2g gelatin leaves	Heat the liquefied pea with the sugars, salt, and gellan gum until they boil. Incorporate the previously soaked leaf gelatine. Store in the fridge. Break the gel with beater and pipe.

Green anise crumble

ingredients	preparation
100g demerara sugar 80g butter 100g flour 8g ground green anise 3g salt	Cube the butter and keep cold. Add the other ingredients to the mixer, add the butter and mix. Mix until a brittle dough is obtained, bake at 160ºC.

Others

Assembly

Pipe dots of pea ganache on the macaron shells.
Sandwich the shells and set aside.
Pipe the green pea jelly, a cube of feta cheese and the anise crumble on the surface before serving.
Decorate to taste.

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